Amarone della Valpolicella 2017
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From our sommelier team
A cult, ultra-traditionalist Amarone from Veneto made with an unusually long, controlled appassimento and extended barrel aging, producing a dense, dry, powerfully structured wine far from the region's sweeter norm.
Dal Forno Romano's Amarone is built around Corvina, Rondinella, Croatina and Oseleta grapes dried in the estate's climate-controlled fruttaio for roughly three months before pressing — longer than most Amarone producers use, concentrating flavor via computer-controlled fans and airflow. Fruit comes from the estate's oldest vines, planted at very high density (~11,000 vines/hectare), an approach Romano Dal Forno pioneered as a break from traditional wider spacing. After slow fermentation to full dryness — no residual sweetness, unlike some regional wines — the wine ages in new oak for an extended period, commonly cited around three years, followed by further bottle aging. The result is unusually dense and powerful for the category: dark, dried-fruit intensity over firm tannin and considerable alcohol, built for very long cellaring rather than early drinkability.
Producer history
Romano Dal Forno began making wine under his own name in 1983, having grown frustrated with low grape prices his family received selling to others in Valpolicella. Self-taught, he credits an early meeting with Giuseppe Quintarelli — Amarone's defining traditionalist — as reshaping his approach. He rapidly built a reputation as one of the zone's most quality-obsessed producers, distinguished by radically higher vineyard density and a highly controlled, extended appassimento in purpose-built drying rooms. The estate remains family-run, with son Marco now continuing Romano's work. Dal Forno Romano is widely regarded as a benchmark, cult-status Amarone producer, though it remains a small estate.
Signature pairings
- Braised short rib with root vegetables — The wine's density and firm tannin need a long-braised, richly fatty dish of comparable weight; short rib's collagen-rich texture matches without being overwhelmed.
- Aged Grana Padano or Parmigiano-Reggiano — A classic regional match — the savory intensity of a long-aged hard cheese stands up to Amarone's power and dried-fruit concentration.
- Dark chocolate torte — Dried-fruit, raisinated concentration bridges well with bittersweet dark chocolate, best with a low-sugar, high-cocoa preparation given the wine itself is dry.
Dal Forno Romano's Amarone della Valpolicella 2017 is a full-bodied expression of Veneto's most prestigious appellation, built on a blend of Corvina, Rondinella, Oseleta, and Croatina. The wine opens with dominant dark cherry and plum character, supported by dried-fruit depth and oak-derived spice. Secondary layers of cocoa and vanilla frame the palate, while tertiary leather and tobacco notes emerge with air, signaling the wine's capacity for further evolution. Medium acidity and medium-high tannin structure provide grip and food-friendliness across rich meat dishes, aged cheeses, and game preparations.
Details
- Country
- Italy
- Region
- Veneto
- Subregion
- Amarone della Valpolicella
- Variety
- Corvina, Rondinella, Oseleta, Croatina
- Vintage
- 2017 **
- Bottle size
- 750 ml
** Vintage may change — please confirm with our team before ordering.
Taste profile
- Body
- Full
- Acidity
- Medium
- Tannin
- Medium-High
Pairs well with
- Grilled red meat & steak
- Hard & aged cheese
- Game meats
- Cured meats & charcuterie
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